Blueberry Brunch Loaf

Name: Blueberry Brunch Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf.
Ingredients: 1/4 cup butter, softened; 3/4 cup packed brown sugar; 1 large egg; 1 tablespoon grated orange zest; 2-1/4 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup whole milk; 1/4 cup orange juice; 1 cup fresh or frozen blueberries; GLAZE:; 1/2 cup confectioners' sugar; 2 teaspoons butter, softened; 1/2 teaspoon grated orange zest; 1 to 1-1/2 tablespoons whole milk

I like to make special breakfasts on the weekend for my husband and children. This recipe's sweet frosting really makes the already delicious blueberry bread even tastier. —Jean Nietert, Claremont, South Dakota

Ingredients

1/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 tablespoon grated orange zest
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup orange juice
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons butter, softened
1/2 teaspoon grated orange zest
1 to 1-1/2 tablespoons whole milk

Directions

In a bowl, cream butter and brown sugar. Stir in egg and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and juice, mixing thoroughly after each addition. Fold in blueberries. Pour into a greased 9x5-in. loaf pan.
Bake at 350° for 50-55 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
For glaze, combine sugar, butter and orange zest. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.

Nutrition Facts

1 slice: 164 calories, 4g fat (2g saturated fat), 23mg cholesterol, 195mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

Originally published as Blueberry Brunch Loaf in Cookin' Up Country Breakfasts Cookbook

Reviews

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Average Rating:

wingsnutoo

Jan 27, 2017

I followed the recipe almost exactly except I dusted the blueberries with the flour before I added the flour to keep the blueberries from not sinking to the bottom of the loaf. Also, If you are using frozen blueberries do not thaw them first as this will discolor the entire loaf. The taste was pleasant with the addition of the orange and different as so many other recipes use lemon. Overall this was a good tea bread and I will make it again.